Peanut Butter Cookies


Peanut Butter Cookies

As you probably have learned, T.W.O. loves peanut butter.  We can have peanut butter in the morning, afternoon and night! We thought we would share one of our favorite peanut butter recipes that have been exchanged between our family members for many years.  The cookies are soft flavorful and nutty! Oh, and we can’t forget about the dough….it’s pretty amazing!


– 1 cup crunchy peanut butter*
– 1 cube butter, softened
– ½ cup shortening
– 1 cup granulated sugar
– 1 cup brown sugar
– 2 eggs
– 2 ½ cups flour
– 1 teaspoon baking powder
– 1 ½ teaspoon baking soda

* T.W.O. likes to bake with Skippy, Jiffy or natural peanut butter (oil pre-mixed)

Cream together peanut butter, butter and shortening with a mixer.  Add in the granulated sugar and brown sugar and mix well. Slowly beat in the eggs.  Make sure to scrape the sides of the bowl, so the ingredients blends well.  Add in the flour, baking powder and soda.  Once all the ingredients are combined, you should get sticky, thick dough.  Chill the dough for an hour or until the dough gets cold.


 Preheat oven to 350.°

 Remove the dough from the refrigerator.  Line your cookie sheets with parchment paper.  Take a spoonful of dough and roll into a ball. Repeat until all the dough is used.  With a floured potato masher, press down on the “balls”.  Don’t smash too much, you don’t want the cookies to burn.  If you don’t have a potato masher, you can flatten the cookie with your hand and use a fork to create a criss-cross design.

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Place the cookies in the oven for 10-12 minutes.  Don’t overcook!  Remove from the oven and let it cool on the cookie sheet for 1-2 minutes before transferring them to a wire rack.

Plate the cookies, grab a glass of milk and enjoy!!!


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Happy Baking!

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